Rich Vegan Bolognese

Rich Vegan Bolognese
You love comfort food but want to keep things plant based and healthy? Take a look at this rich vegan Bolognese that @modernfoodstories put together on Instagram!

You'll need:

2 tbsp Organico extra virgin olive oil 
1 medium onion, finely diced 
1 large carrot, diced small 
2 ribs celery, diced small 
150 g mushrooms, chopped 
2 tbsp fresh rosemary, chopped 
4 cloves garlic, minced 
1/2 tsp dijon  
1 tbsp coconut aminos or vegan Worcestershire sauce 
1.5 tsp dried oregano  
180 ml red wine 
1 tin Organico chopped tomatoes (400g)  
1/3 cup tomato puree  
1/4 cup Organico sun-dried tomatoes, chopped (50g)  
3/4 - 1 1/4 cups stock 
1 tin green lentils, drained + rinsed  
Salt and Pepper to taste 
1 cup sunflower seed mince 
Handful fresh basil, chopped 

Heat 2 tbsp of olive oil in a large non-stick pan. Add the onions, carrot, celery, mushrooms and rosemary and fry for 5 minutes on a medium heat until soft. Add the garlic for 1 further minute until fragrant. 

Add the dijon, coconut aminos or Worcestershire sauce, oregano, red wine, tomatoes, tomato puree, sun-dried tomatoes, stock, salt, pepper, lentils and 3/4 cup stock. Bring to the boil then simmer for about 15 - 20 minutes until it starts to thicken. 

Add the Sunflower seed mince for 2 minutes to warm through. The sunflower seed mince will absorb a lot of moisture so you may need to add up to 1/2 cup more stock. It depends on how much you reduced the Vegan Bolognese down. 

Adjust seasoning to taste and serve with fresh basil, pasta of choice and optional vegan cheese. 

Products In This Recipe

Organico Extra Virgin Olive Oil

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